Ingredients

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Preparation

Finely chop onion and mince garlic. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.

While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups. Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes. Season soup with salt and pepper.

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Recent Reviews

This recipe
definitely needs to
be tweaked, but I
followed the
guidelines from the
cook
who lives in Siena
and got great
results. Tasty &
comforting.
And to the cook from
Riverdale, while I
normally enjoy
reading about
substitutions and
improvements to a
recipe, use some
common sense: If you
leave out the bread,
you made tomato
soup.

A Cook from Santa Fe, NM /

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A creative fantastic taste of Florence

foreverforyou /

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This recipe lacks! But the good news is that many other reviewers have good suggestions. Use much more garlic, red pepper flakes, a red onion, a bunch of basil and some red wine and it will taste like that little hole-in-the-wall restaurant we all ate at in Tuscany! P.S. A can of white beans thrown in also tastes yummy!

Michelle from Vancouver, BC Canada /

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I think I'm the lone dissenter here. I really didn't think this recipe was any more than the sum of its parts. Not very interesting--like a watery spaghetti sauce. I won't make again.

A Cook from Arlington, VA /

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My recipe for pappa con pomodoro (which i learned in tuscany) calls for nearly a cup of olive oil (or more!), heat, add chopped garlic, fresh basil and italian parsley and a bit of red pepper. then add the bread, which should be nice and stale, cook until the bread has absorbed the oil and is golden. at this stage add a can or two of diced tomatoes (or tomato pulp if you can find it) stir a bit, then add broth to cover. when the broth cooks off, add some more, until it looks like soup. I assure you this works MUCH better than the nearly flavorless (and infinitely less authentic recipie here)